Robin Ellis

Still no oven!

(En principe—ne competez pas vos poules avant qu’elles sont éclorés–on ne sait jamais!–there’s someone coming to fix it on Monday)

So a chance to see how this dish, a regular favorite and so easy to do, does when cooked on top of the stove– on a very diffused heat.

Normally it cooks slowly in a low oven for two hours and comes out sweet and tender.

A minor experiment.

It features in my first cookbook–Delicious Dishes for Diabetics.

Adapted  from the talented Frances Bissel’s book The Pleasures of Cookery–it uses spare rib chops–which stay succulent during the long cooking.

(Not to be confused with spare ribs from the belly of the pig; spare rib chops come from the neck end of the pig and are sweeter. They are also reasonably priced.)

for 4

4 spare rib chops/echine in France

2 400gms/16oz  tins/bottles of white beans

1 onion— sliced

1 stick celery — sliced

2 juicy oranges

1 teaspoon of coriander seeds

1/4 pint/150ml stock–I use organic vegetable stock cubes, but it’s a question of taste.

salt and pepper

A handful of chopped fresh coriander or parsley.

Set the oven to 160C/320F–if you are lucky enough to have an oven that works!

Spread the beans over the bottom of the oven proof dish in which you will serve the finished dish.

Brown the chops in a non-stick pan (to avoid using any fats) and lay them on top of the beans.

Lightly brown the onion and celery in the same pan.

Spread them over the chops.

Cut some strips of rind from an orange, avoiding the white pith.

Bury these among the chops and beans.

Squeeze the juice from  two oranges and pour it over the chops.

Pound the coriander seeds and sprinkle them over.

Add the stock.

Cook in the middle of the oven for 2 hours–(or as I am doing tonight, on a very low heat on top of the stove for the same period).

Check after an hour to ensure that there is enough liquid–but be careful not to add too much or the concentrated taste of the sauce will weaken.

Season when it’s cooked.

A green vegetable–steamed broccoli with olive oil–looks good with this on the plate.

Sprinkle with chopped coriander or parsley.